You got the chips, the guac, the tequila and the limes — but hands off the margarita mix! This Cinco de Mayo, amp up the standard South-of-the-Border drink with these unique flavors and killer recipes from around the country.

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Margarita Madness!

Margarita Madness!

A party just isn't a fiesta without the key ingredient: tequila! But this year, you can ditch the fluorescent green Margarita mixer. We got some of the best bars around the country to share their secrets.

Courtesy Rosa Mexicano

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Old Jorge Margarita

Old Jorge Margarita

What's the Twist? Pink peppercorn raspberry jam. Why waste jam on toast when it's oh-so-good on a drink. This special margarita was created by Todd Camburn, who is a co-owner of Barrio Star with Isabel Cruz. The drink begins with tequila, a lime-and-agave mix, and fresh grapefruit juice, which are shaken together, then strained into a salt-rimmed pint glass filled with ice. Then comes the special jam — a mix of fresh raspberries, organic rhubarb and berry fruit spread, and ground pink peppercorns — which is dolloped on top of the ice. Finish off the drink with "spanked" basil (basil leaves that have been hit in your hand by your other hand to release the aromas of the herb).

Margarita Madness!

A party just isn't a fiesta without the key ingredient: tequila! But this year, you can ditch the fluorescent green Margarita mixer. We got some of the best bars around the country to share their secrets.

Courtesy Rosa Mexicano

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Old Jorge Margarita

What's the Twist? Pink peppercorn raspberry jam. Why waste jam on toast when it's oh-so-good on a drink. This special margarita was created by Todd Camburn, who is a co-owner of Barrio Star with Isabel Cruz. The drink begins with tequila, a lime-and-agave mix, and fresh grapefruit juice, which are shaken together, then strained into a salt-rimmed pint glass filled with ice. Then comes the special jam — a mix of fresh raspberries, organic rhubarb and berry fruit spread, and ground pink peppercorns — which is dolloped on top of the ice. Finish off the drink with "spanked" basil (basil leaves that have been hit in your hand by your other hand to release the aromas of the herb).

Courtesy of Barrio Starr

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Bobby Flay's Cactus Pear Margarita

What's the Twist? Cactus Pear. Good thing Bobby's BFF, and business partner, Laurence Kretchmer is a tequila expert. His concoction is blended with 2 ounces silver tequila, 1 ounce Cointreau or Triple Sec, 1 ounce cactus pear syrup, and a 1/2-ounce fresh lime juice. Pour all the liquids into a cocktail shaker, add ice, and shake for 10 seconds. Strain into a chilled martini glass, then salt the rim and garnish with a lime wedge.

Courtesy of Mesa Grill

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Grapefruit Margarita

What's the Twist? Grapefruit. There is nothing worse than an overly sweet drink. And there's also nothing worse than one that's too tart. This margarita balances that fine line, blending fresh, ruby red grapefruit juice with spicy habanero-infused tequila served in a coarse sugar rimmed glass finished off with a slice of grapefruit.

Flickr

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Cucumber Jalapeño Margarita

What's the Twist? Cucumber and heat. Texan chef Tim Love likes to cool down his margarita with cucumber, but he's added an extra kick: jalapeño to add a special heat. To make: muddle 1 slice of jalapeño and 1 slice of cucumber with 1 tablespoon agave nectar in a cocktail shaker. Add 2 ounces Cointreau, 2 1/2 ounces silver tequila, and the juice from 1/2 a lime. Shake it up over ice and strain into a salt-rimmed glass. Garnish with the jalapeño and cucumber slices to make it extra purr-ty. Spoken like a true Texan.

Courtesy Lonesome Dove Bistro

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Avocado Margarita

What's the Twist? Avocado. Avocado belongs in guacamole, but in a margarita? You betcha. The folks at Curra's Grill mix frozen margarita mix with fresh avocado pulp, a few sprigs of cilantro and blend it into a smooth creamy drink. So if you like a margarita that's on the creamy side, try this at home!

Hint: To make sure you still get the kick of alcohol be sure you use 100% agave tequila, at least 1.5 ounces per serving and always use fresh lime juice.

Courtesy Curra's Grill

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Pomegranate Margarita

Where:Rosa Mexicano, New York City and various locations across the U.S.

What's the Twist? Pomegranate. The most popular margarita as this most popular Mexican haunt is surely the puckering pomegranate. It's fairly simple to replicate. In a blender mix 2 ounces white tequila, 1/2 ounce Triple Sec, 1 ounce lime juice, 1 tablespoon fresh pomegranate juice, 6-8 ounces (about one scoop) of ice, and then garnish with a lime wedge.

Expert Tip from Rosa Mexicano: The key is using the right balance of ingredients. And of course, make sure your margarita is served nice and cold.

Courtesy Rosa Mexicano

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Silver Coin Margarita

What's the Twist? Watermelon. That's the trick (something the executive chef at Fonda borrowed from his two year stint at New York's Zocolo restaurant) to the smooth and sweet margarita at this Austin favorite. The key is infusing the tequila with watermelon, which isn't as hard as it sounds. Using 1/2 a watermelon (about a 12 pounder), cut into chunks and add to 1 liter of tequila. Use a potato masher to break up the fruit, cover, and refrigerate for up to 48 hours. When it's ready strain out the whole watermelon and voila! To mix the margarita in a shaker add 1.5 ounces of the infused tequila, 3/4 ounce Cointreau, 1/3 ounce fresh lime juice and mix with crushed ice. Strain and pour in a glass garnished with a wedge of watermelon.